My daughter has just discovered chocolate or “chocket.” I didn’t realise a little taste at the shopping centre would imprint her taste buds so quickly. Well, who am I kidding? She has half my DNA. She doesn’t seem to be too discerning either, she will scarf down dark chocket as quickly as milk chocket. “Chocket is good” is this two year-old’s new mantra. So, who I am to mess with her culinary voyage? Today, I am making chocolate bark. This version is vegan. Creamy. Rich. Decadent. Also, it is made with natural ingredients so no two year-old sugar highs followed by awesome sugar crashes. Praised be.
As it is the season to be festive, I add toasted pistachios, dried cranberries and coconut to the mix. With a touch of sea salt, this vegan christmas chocolate bark is a taste explosion. And pretty with its festive colours to boot.
A note on ingredients. I harp on about trying to live well without spending a fortune and the addition of cocoa butter is probably a massive contradiction at $16 for a 500g block. I did pause in the organics shop staring at the shelves for quite a while justifying my decision. I think the staff thought I was a bit mad. But here is how I figure it. It is $16 and I used about 15 % of it for this recipe, that $2.40. Not too bad. It’s Christmas after all. The balance will go to good use as I have a few desserts up my sleeve. Cherry Ripe Cheesecake anyone?
This bark needs to live in the freezer. In the absence of preservatives and stabilisers it melts pretty quickly. But that’s half the fun.